Best Oxtail Soup You'll Ever Have! And it's easy to make!

To me, winter means SOUP! I grew up in a big soup culture.

Here's one of my husband's favorites - Oxtail soup! Oxtail has the perfect balance of tender meat, bone, and fat, and makes a hearty, perfect-for-Winter soup. After 3 hours of cooking, the meat is so tender and fall of the bone easily. I hope you’ll love it as much as my kids and my chubby hubby do!

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Oil Strainer :
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Heat Prove Gloves :
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Ingredients :
Oxtail x 6
Vine Riped Tomato x 3
Onion (Diced) x 1
Carrots (Chop into big chunk) x 2
Yukon Potato (Chop into big chunk) x 3-4
Water x 2400 ml
Chinese Rice Wine x 1/4 cup
Salt to taste
Black Pepper to taste (Optional)
Oil for sauté

Recipe :
1. Blanch oxtails and rinse in cold water.
2. While blanching oxtails, chop onion and tomatoes into chunks.
3. Heat up a dutch oven, add 1 tbsp oil, then add in onion and tomatoes. Sprinkle about 1 tsp of salt on top. Sauté for about 1 minute.
4. Add in blanched oxtails followed with 2400ml of water. Season with 4 tsp of salt. Bring to boil, cover, and simmer for 1.5 hours.
5. After 1 hr 15 mins, peel and chop carrots and potatoes into big chunks.
6. Heat up 1tbsp oil in a wok, add in chopped carrots and potatoes, season with 1 tsp of salt, sauté for about 1 minute to release all the good flavor before adding into the soup.
7. Add the carrots and potatoes into the dutch oven, season with another 2 tsp of salt, then bring to boil, cover and simmer for another 1.5 hours.
8. After 1.5 hours, skim the oil on top of the soup.
9. Final taste and make adjustment if more salt or pepper are needed.
10. Once adjusting the taste to your desire, turn the heat UP, and let it boil vigorously, then add in 1/4 rice wine, let it continue to boil for another 1-2 minutes, and the VOILA!!! DONE!!!
11. Enjoy it!!!